Lunch Kiddie Kebab Recipes

LUNCH KIDDIE KEBAB

Steps:

• Assemble 4 double-decker peanut butter and jelly sandwiches, with a slice of bread separating the peanut butter and jelly (each sandwich will use 3 slices of bread). Using a serrated knife, remove the crusts from the sandwiches and discard. Gently slice each sandwich into six 1-inch squares.
• Gently slide 1 cube of sandwich onto an 8-inch wooden skewer. Place 1 slice of banana and 1 blackberry above the sandwich. Repeat this process three more times, until 4 cubes of sandwich, 4 banana slices, and 4 blackberries are used, being sure to cover the pointed end of the skewer with a blackberry.
• Assemble 5 more skewers and place on a serving platter.

DESSERT KIDDIE KEBABS

Steps:

• Assemble six skewers as follows: 1 strawberry, 1 marshmallow, 1 brownie bite and 1 strawberry (to cover the pointed end of the skewer). Place skewers on a serving platter and drizzle generously with chocolate syrup.

DINNER KIDDIE KEBAB

Steps:

• Prepare the hot dogs and pretzel nuggets according to package directions. Cut each hot dog on the bias into four 1-inch pieces.
• Assemble six 6-inch skewers by alternating 2 pieces of hot dog, 2 pretzel nuggets and 3 florets of broccoli on each, being sure to place a pretzel nugget on the pointed end of the skewer. Serve warm with honey mustard for dipping.
• Put the mayonnaise, honey and mustard in a mixing bowl and whisk together until evenly incorporated.

SHISH KEBAB

Steps:

• Skewer the lamb cubes on the skewers. Stir together the yogurt, olive oil and onion juice in a glass or ceramic pan or bowl and season with salt and pepper. Add the lamb skewers, coat with the marinade and refrigerate, covered, for 4 hours. Prepare a charcoal fire and let it die down a bit or preheat a gas grill for 15 minutes on low. Set the skewers on a skewer holder over the fire and grill until golden brown and succulent, turning often, about 20 minutes. Or, lacking a skewer holder, place them on the grill and grill to perfection. Serve with or on a piece grill-warmed pita bread and the cacik on the side.
• Toss grated cucumber with a light sprinkling of salt. Leave for 30 minutes. Drain the cucumber, squeezing out all the liquid. Pound the garlic in a mortar with 1 teaspoon salt until completely mashed. Stir the garlic into the yogurt and beat with a fork until smooth. Stir in the cucumber, the dill, mint and olive oil and stir until the consistency of a thick soup. Refrigerate for an hour and serve cold.
• Recipe courtesy Clifford Wright

CARNE ASADA KEBAB

Steps:

• In medium bowl, stir together HERDEZ® Salsa Casera, lime juice, oregano and olive oil. Place meat, bell peppers and half of marinade in large re-sealable bag. Store remaining marinade in refrigerator. Seal bag with skewers and refrigerate 4 to 24 hours. Heat grill to medium-high heat. Remove skewers from marinade and discard marinade. Thread meat and vegetables onto skewers, leaving small space between each item. Lightly oil grill grate. Grill skewers 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender. Warm reserved marinade and serve alongside warm kebabs.

BREAKFAST KIDDIE KEBAB

Steps:

• Prepare the French toast bites according to package instructions.
• Alternating among the three ingredients, fill six 8-inch skewers with 4 French toast bites, 2 sausage halves and 2 melon balls. Place the skewers on a serving platter and drizzle with maple syrup.